Sunday, December 11, 2016

Okay,
I know I haven't posted for several weeks but I've been busy with my annual
Christmas baking marathon and getting all my other winter and holiday prep
done.

I've
also been working on a tasty new holiday dessert! The original idea came to me
while reading another Hannah Swensen mystery by Joanne Fluke. In the 6th book
of the series - "Sugar Cookie Murder", there is a recipe for a
"Blueberry Shortbread Bar Cookie" I thought it sounded good but at
the time I was also looking for ideas for a dessert to serve to my gal pals at
my annual holiday gathering. I decided that cherries might be a bit more in
keeping with the festive season. That being said, the additional changes that I
made to the original recipe would also work well with blueberry pie filling or
an apple pie filling. I just haven't gotten around to trying those versions
yet!

Ms
Fluke and most professional chefs/bakers disdain the use of block margarine.
That is all well and good IF you can afford it! However, in my
area, butter runs about $5/pound and occasionally you may find it on sale for
about $3/pound with a limit of one or two per customer. Even the sale price is
more than I can justify on a fixed income - especially when you consider that 3
pound packages of name brands like Imperial or Parkay often go on sale for $3
to $4 a package and can be stored in the fridge for several months. So, unless
you and your guests have very sensitive gourmet pallets you probably won't
notice the difference between a good quality margarine and butter in most
baking recipes.

It
should also be noted that the original recipe seems to indicate that the dough
is more of a crumb mixture rather than a soft dough. When I made it, I decided
that I'd see if it would go to a soft dough which I felt would be easier for me
to work with. Once I got past the crumb stage, it was only another minute or so
of light hand kneading and it was a lovely soft dough.

The
first time I made the bar, I thought they were good but decided to jazz it up
and add some additional flavours. Namely, layers of roasted almonds and
bittersweet chocolate! I also brushed the bottom and top layers of dough with a
bit of liqueur. I used Grand Marnier but Cherry Brandy or Amaretto would also
work well. If liqueur is not your thing, feel free to skip it. The choice is
yours.

Well,
I've made this recipe three times now and those who've tasted it think it is
delicious! Hopefully, you and your guests will also enjoy it!

Cherry
Chocolate Shortbread Bars

1
cup chopped almonds, roasted

3
cups all purpose flour

1
1/2 cups block margarine, softened

3/4
cup powdered (confectioner’s) sugar

1/4
cup ground almonds

1/8
teaspoon salt

1
can (21 ounces) cherry pie filling

8
ounces (227 grams) chopped bittersweet chocolate

2
Tablespoons liqueur such as Grand Marnier or Amaretto or Cherry Brandy

Preheat
oven to 350F, rack in the middle position.

Line
a 9 X 13 inch cake pan with parchment paper - so that the paper is up to the
top on all four sides.

Cut
a length of wax paper, slightly longer than the baking pan. With a marker,
trace the bottom of the pan onto the wax paper. This will be a template to
stretch out the dough for the top. Set the wax paper aside.

Place
the chopped almonds in the parchment lined pan and roast for about 5-7 minutes
or till lightly roasted and aromatic. Stir the nuts once or twice to prevent
burning. Remove from oven to a cooling rack. When the almonds have cooled,
transfer to a small bowl or plate for later.

In a
large bowl, combine powdered sugar, flour, ground almonds and salt. Cut in the
margarine. Mix well - to a soft dough. (Note: I mix the dry ingredients with a
fork but once the margarine is added, I use my hands to work it into a soft
dough. You can also do this in a food processor using cold margarine cut into
chunks, and the steel blade.)

Divide
the dough in half. Place half of the dough into the parchment lined 9 x 13 inch
pan. Use your fingers and the palms of your hands to spread the dough evenly in
the bottom of the lined pan. Do not press it in too firmly as that will make a
tough crust to cut or bite into.

With
your fingers and the palm of your hands, stretch out the other half of the
dough onto the wax paper template. Set aside.

(Note:
I prefer laying out both halves of the dough before baking the base so that I
know I've got it fairly even for both top and base)

Bake
the base (in the parchment lined pan) at 350F for 15 minutes. Remove the pan
from the oven. DON’T TURN OFF THE OVEN!

While the base is baking make sure you have the remaining ingredients organized and ready to go.

Let
the crust cool for 5 minutes.

With
a pastry brush, brush 1 Tablespoon of the liqueur over the base.

Sprinkle
1/2 of bittersweet chocolate evenly on the crust. (Don't worry if it starts to
melt as the base is still quite warm at this point.)

Sprinkle
1/2 cup of the roasted almonds evenly over the chocolate.

Carefully
spoon the pie filling over the top of the chocolate and nuts. (Note: I try to
spread the cherries around a bit so they aren't all clumped together.)

Sprinkle
cherry layer with the other half of the nuts and then the rest of the chocolate.

Carefully
turn the top layer of dough (that is on the wax paper) upside down and place it
so the dough is lying directly over the final layer of chocolate. Peel the wax
paper off. Don't worry if the dough tears a bit - it can be pinched back
together or just left as is - as long as it covers the top and is not hanging
over the edge of the pan. Gently press it down with your fingers.

Brush
the remaining 1 Tablespoon of liqueur over the dough.

Return
the pan to the oven and bake the bars for another 30-35 minutes, or until the
top is lightly golden. Remove the pan to a wire rack.

About Me

I was born in the late 50's and raised on a prairie farm. I've lived in Winnipeg since 1984. I have always had low vision but have been legally blind since 1990.
I have a wickedly warped sense of humour and love to laugh.
My interests include; music, baking, cooking, mysteries and much more.
You will learn more about me as you read the posts.